Subj : Tailgatimg Grub - 53
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Soft Pretzels
 Categories: Breads, Snacks
      Yield: 10 servings
 
MMMMM-------------------------WATER BATH------------------------------
    3/4 c  (136 g) baking soda
    1/4 c  (55 g) dark brown sugar

MMMMM---------------------------DOUGH--------------------------------
  2 1/4    Teaspoons/(1/4 oz) packet
           - active dry yeast
      3 tb + 1 ts dark brown sugar
  3 3/4 c  (510 g) bread flour
      4 tb (57 g) unsalted butter; in
           - pieces, room temp
      2 ts Kosher salt

MMMMM-------------------------TO FINISH------------------------------
      1 lg Egg; lightly beaten
           Pretzel salt or coarse sea
           - salt; for sprinkling
 
  Prepare the baking soda for the water bath: Heat the
  oven to 300 degrees. Cover a rimmed baking sheet with
  foil. Spread the baking soda out onto the prepared sheet
  and bake for 1 hour. Transfer to an air-tight container
  until ready to use. (The baking soda loses volume after
  it's baked. You'll need 1/2 cup of the baked baking soda
  for the water bath in Step 7.)
  
  Prepare the dough: In a glass measuring cup or small
  bowl, combine 1 1/4 cups warm water with the yeast and 1
  teaspoon of the brown sugar. Set aside until foamy,
  about 5 minutes.
  
  In the bowl of a stand mixer, combine the flour, butter,
  salt and remaining 3 tablespoons brown sugar. Using the
  paddle attachment, beat the mixture on low until the
  butter is evenly distributed. Switch to the dough hook.
  Add the yeast mixture and mix on medium-low until just
  combined, then knead on medium speed until the dough
  becomes smooth and elastic, 5 to 6 minutes. Wrap the
  dough in plastic wrap and refrigerate for at least 8
  hours and up to 24 hours. It will puff in the fridge but
  will stop once it cools down.
  
  Shape the dough: Set two silicone baking mats on two
  rimmed baking sheets. (Do not use parchment, as the
  dough will stick.) On an unfloured work surface, roll
  and pat the cold dough out to an even 10-by-18-inch
  rectangle. Using a pizza wheel (or a sharp knife) and a
  ruler, cut the dough lengthwise into 10 (18-by-1-inch)
  strips.
  
  Working with one piece at a time, roll each strip into a
  rounded rope, without making it longer. Shape the dough
  into U, then twist the ends around each other and bring
  them down to overlap the bottom. Transfer to one of the
  prepared baking sheets. Repeat with the remaining
  strips. Set the two baking sheets aside, uncovered, for
       45    minutes.
  
  After 45 minutes, heat the oven to 425 degrees, with
  racks positioned in the upper and lower thirds of the
  oven.
  
  Prepare the water bath: To a deep 10-inch skillet, add 4
  cups of water and the brown sugar; bring to a simmer on
  medium-high. Stir in 1/2 cup of the baked baking soda.
  (Discard any remaining baked baking soda or reserve for
  another use.) Carefully transfer 1 to 2 pretzels, top
  side down, to the water. Cook for about 10 seconds per
  side and then use a slotted metal spatula to transfer
  the pretzels back to the prepared baking sheet,
  reshaping as necessary. Repeat with the remaining
  pretzels.
  
  Brush the pretzels with the beaten egg and sprinkle with
  salt. Bake until deep golden brown, rotating the
  positions of the baking sheets halfway through, 15 to 20
  minutes. Serve warm.
  
  By: Samantha Seneviratne
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
  
  Yield: 10 pretzels
 
MMMMM

.... We're all carnivores eating lower members of the food chain
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